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4 serv.

40 min.

Easy

Ingredients

  • 1 Lb. of Shrimp, Cleaned and Slightly Butterflied
  • 3 Tablespoons of Extra Virgin Olive Oil
  • 3-4 Garlic Cloves, Chopped
  • 2 Tablespoons of Curly Parsley
  • Pink Sea Salt to Taste
  • Fresh Cracked Black Pepper to Taste
  • Crushed Red Pepper to Taste (optional)
  • 2 Tablespoons of Unsalted Butter
  • 1/4 Cup of Dry White Wine
  • 1 Lemon (Half for Cooking Half to Serve/Garnish)

Steps

  1. Peel shrimp, leaving the tails on. Slightly butterfly shrimp with a small knife and clean out shrimp.

  2. Place shrimp, olive oil, salt and pepper, garlic, parsley, and crushed red pepper into a bowl or freezer bag to marinate for 20 minutes.

  3. Set your Blackstone Griddle to medium-high heat.

  4. Add 1 tbsp butter and swirl around. Dump the shrimp into butter using tongs to make sure shrimp are on their sides, cook 1-2 minutes.

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  5. Flip shrimp to cook on other side for 1 minute. Add 1 tbsp butter and if needed stand shrimp up onto butterflied tops.

  6. Add the white wine and let cook 1 more min.

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  7. Drizzle a little extra virgin olive oil and plate! Serve with lemon wedges and garnish with parsley.

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